Mom's Homemade Corn and Flour Tortillas

Overhead image of a stack of freshly cooked golden brown corn and flour tortillas with dark charred spots, resting on a blue and white patterned cloth napkin.

5 from 1 vote

Mom's Homemade Corn and Flour Tortillas

Mom's easy homemade corn and flour tortillas are a game changer for taco night! Thanks to her trick of cooking the cornmeal on the stove first, you get a tender, incredibly pliable wrap that bends beautifully without cracking.

Course Breads, Side Dish

Cuisine Mexican

Keyword Corn and Flour Tortillas

Prep Time 20

Cook Time 15

Total Time 35

Servings tortillas

Calories 90kcal

Author Shelby Law Ruttan

Equipment

Ingredients

½ cup yellow cornmeal
1½ cups room temperature water
1 teaspoon sea salt
¼ cup olive oil
120 grams white whole wheat flour (about 1 cup)
120 grams all-purpose flour (about 1 cup)

Instructions

In a large saucepan, mix together the cornmeal, water, and salt. Bring to a boil over medium-high heat and cook for 1-2 minutes, until the cornmeal mixture becomes thickened. Remove from heat and stir in the olive oil.
Stir in the flours gradually to make a soft dough (it will still be warm). Use more or less flour as needed to bring the dough together into a soft, but pliable ball.
Divide the dough into 18 equal portions. Roll each portion into a ball. Faltten each ball and roll out thin on a floured board.
Heat a cast iron skillet over medium heatu ntil hot. Place 1 tortilla in the hot skillet and cook until it puffs and is browned. Flip and cook until browned on the other side (about 30-50 seconds per side, depending on how hot the skillet is). Repeat with remaining dough balls.

Nutrition